kingoslo

Recipes 

Hello my friends,

A friend of mine has asked him to brew a maxican style lager (same style as Corona which is his favourite lager).

I explained to him I will try my best to make something that tastes similar, but that I probably cannot make something that tastes the same.

I have access to Wyeasts in my country (Norway), and my local homebrew shop has some lager yeasts:

- Wyeast 2000 Budvar Lager
- Wyeast 2001 Pilsner Urquell H-Strain
- Wyeast 2035 American Lager
- Wyeast 2042 Danish Lager xl
- Wyeast 2124 Bohemian Lager
- Wyeast 2206 Bavarian Lager
- Wyeast 2278 Czech Pils (lager)
- Wyeast 2308 Munich Lager
- Wyeast 2633 Octoberfest Lager
- Wyeast 1007 German Ale

Which one do you think is the closest one to Corona? If none are, I may be able to order one from England if you can make a recommandation.

I've not drank a corona for years, so I do not remember much about its characteristics.

Thank you for your time,

Kind regards,
Marius Jonsson

Freezeblade

Recipes 

If there's any way for you to get White Labs yeasts they actually have the corona yeast as a platinum strain, WLP940. Minus that though, If I were to say that the Munich Lager yeast. Most of the breweries in Mexico were created by Austrian brewers in the Vienna style, so let that guide you. What's your plan for a grain bill?

__________________
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn

kingoslo

Recipes 

Pale malt,
Carapils,
Flaked rice,
Saaz,

I want to make a high gravity recipe as well. On white labs website, it has medium alc tollerance. How high OG gravity do you reckon it could ferment to finish?

Thanks for your time.

Marius

Freezeblade

Recipes 

I'd probably do something like this (in percentages, I'm at work right now, so no beersmith):

75% pils malt
22% flaked corn (corona and most mexican styles use corn, not rice)
3% carapils

Mash it low, 146-148F for 90 mins. 12-15 IBUs or so of saaz at 60mins
Shooting for an OG of about 1.045 I'd say.

as for the percentage that the yeast would go to, I'd say if you build a big starter it should go to 10% pretty easy, as long as you do some good fermentation management.

Good luck.

__________________
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn

kingoslo

Recipes 

Sorry, I meant corn, not rice.

Thanks

Marius

Freezeblade

Recipes 

I don't know, I'd be skeptical to go above 10, although you could e-mail white labs and ask them, they'd probably respond pretty well.

__________________
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn

BarleyWater

Recipes 

If you are wanting to use the same yeast to make a Mexican style lager and a higher gravity lager, I would probably choose the Munich strain. While it may be a tad malty for the Corona clone (2042 might be a little better), it will work well, and for the higher gravity beer it will give you a more complex malt profile.

The White Labs strains and the WYeast strains are, for the most part, the same yeast with a different name. Yeast Strains

__________________

Fermenting: Nada
On Tap:Cran Wit, Dr Pepper Dubbel, Cascadian Pale Ale, Dark Chocolate Stout, Imperial Stout, Brown Mild, Schwarzbier
On Board: IIPA

www.franconiabrewing.com

Clayton

Recipes 

that and remember leave your carboy in a window in the sunlight a day or too
thoes hops arnt going to skunk their selves.
so you have an athuntic clear glass corona taste

__________________
Once, during Prohibition, I was forced to live for days on nothing but food and water. ~ W.C. Fields

Freezeblade

Recipes 

Or just bottle in clear bottles! I did that for a cream ale awhile back, I bottled 2 six packs in clear bottles and left them in the sun.

__________________
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn

SpanishCastleAle

Recipes 

If it's a light-colored, clear beer and bottled in clear glass bottles it only takes a few minutes to skunk it. There is a good article on light-struck/skunkiness in the most recent Zymurgy (the 'Session Beer' edition).

I recently took an intentionally light-struck Belgian Pale Ale type of beer to a family get together (my mother's birthday). I just wanted to demonstrate the difference (I also brought a non-light-struck Belgian Pale Ale in a brown bottle). Of course, as soon as my mother tasted the light-struck beer she said it was her favorite. So I guess I'll be skunking more beers in the future. Glad I didn't throw out those Corona bottles!

__________________
Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate